4 boneless, skinless chicken breast halves
1 egg, beaten with a little water added
1/2 c. flavored bread crumbs
2 cloves garlic, minced
2-3 tbsp. butter
1/4 c. Marsala wine
1 packet chicken bouillon
Dash of ground black pepper
2 tbsp. chopped parsley

Pound the chicken breasts between two pieces of waxed paper to 1/4 inch thickness. Dip in egg and then in bread crumbs. Set aside. In a skillet cook the garlic in the butter for two minutes. Add the chicken and cook for about eight minutes or until done. Remove to serving platter and keep warm (or re-heat later).

In the same skillet, add the wine, chicken bouillon, pepper and parsley. Cook and stir until mixture thickens. Spoon over chicken and serve immediately or re-heat in a slow oven later. Mushrooms may also be added to this dish. Makes 4 servings.